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Slow Cooked Lamb Curry

During our evening meals classes, I’m often been asked about cheaper cuts of meat that work great in a slow cooker. I think the humble lamb forequarter chop is understated. Sure it has bones, and one chop is usually too big for one child. However if you cook them like this, they just fall off the bone. A slow cooked lamb curry, gives you a range of serving options, with rice or couscous, or mash potato and vegetables.

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You can use a mild or hot curry powder, depending on your preference. Either way, this dish has loads of flavour.

I always brown the meat and onions when I’m making a dish like this, as it helps boost that umami flavour. I know some of don’t have time for browning and deglazing and will want to simply put it all in the slow cooker. If so, you could compensate by adding a Continental chicken or vegetable stock pot.

Slow cooked lamb curry

4.54 from 32 votes

5 stars tells us you love the recipe

A slow cooked mild lamb curry using lamb forequarter chops.  An inexpensive meal base for those looking for a quick and easy evening meal. 
Prep Time 10 minutes
Cook Time 1 hour 45 minutes
Total Time 1 hour 55 minutes
Difficulty Easy
Course Dinner
Cuisine Indian
Servings 4 Adults
Method Conventional


  • 1 Slow cooker (or something else suitable for a long slow cook)


  • 4-6 lamb chops Forequarter for super tender
  • 2-3 tablespoons vegetable oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 Tablespoon of grated fresh ginger
  • 1 Tablespoon curry powder or according to taste Use mine if you have the recipe but any you like
  • Salt and freshly ground pepper
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon garam masala use my white garam masala or any you like
  • 1 tin tomatoes Annalisa is my fav
  • 2 medium size potatoes peeled and cut into small portions
  • Handful frozen peas
  • Salt for seasoning


Slow cooker Method:

  • Brown the chops well in a frypan with the oil then remove and set aside in the slow cooker
  • Add the onion and cook on medium until you see a little colour. Then add the spices and salt. Deglaze the pan with the can of tomatoes, and scrape up any bits left on the bottom of the pan. Add to the slow cooker.
    Image of a can of Annalisa tomatoes
  • Add the remainder of the ingredients to the Slow cooker and set as your slow cooker instructions state.

Stovetop Method:

  • Brown the chops well in a frypan with the oil then remove and set aside
  • Add the onion stir for a minute or so then add the garlic and ginger. Stir for 30 seconds or so.
  • Add the spices, salt and a tin of tomatoes and the potatoes.
  • Cook on a low simmer until the lamb is falling off the bone around 1.5 to 2 hours. 15 minutes before serving add the frozen peas stir in and allow to heat up.


You can use your slow cooker to make this lamb dish but if you’re home and want it done faster pop it in a heavy-based pot on the stove and cook on a low simmer for 1 1/2 to 2 hours.  The meat will be beautiful and tender.
This doesn’t have any heat if you use mild curry powder. Although if you like it hot just add 1/2 tsp Cayenne or more.
Add a whole or 1/2 of one of these get stock pots if you don’t have time to brown. Image of a continental chicken stockpot

Want to know more?

You could serve the slow cooked lamb curry with any one of these….


    1. Hey Jim, the cooking time depends on how long you want it to take. If you want it to cook all day, set it on low. If you want it done in about 4 hours, set it on high. Just follow the recommendations for your slow cooker. It’s all about the temperature and the amount of time it sits at that temperature. I hope that makes sense. 😉

  1. 5 stars
    A simple recipe to prepare and very tasty. I used Bec’s Kashmiri Curry Blend in it. And when I make it next time I will add some cayenne pepper for a bit of heat. A recipe well worth trying!!

  2. 5 stars
    Love this recipe Bec so easy and yum in the slow cooker favourite with the husband 🙂 thanks 😊 Tina

4.54 from 32 votes (27 ratings without comment)

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